<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="48080" val="84432">荔枝虾球</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>切墩(初级)  </td>
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						    <span class="fwb">时间：</span>10分左右						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">沙虾</label></span><span class='right'>10个</span>
					</td><td>						<span><label class="fcbm inblok">白腊荔枝</label></span><span class='right'>10个</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">盐</label></span><span class='right'>1茶匙</span>
					</td><td>						<span><label class="fcbm inblok">水淀粉</label></span><span class='right'>20ml</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">上汤</label></span><span class='right'>60ml</span>
					</td><td>						<span><label   class="fcbm inblok">蛋清</a></label></span><span class='right'>5ml</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">料酒</label></span><span class='right'>1茶匙</span>
					</td><td>						<span><label class="fcbm inblok">鸡精</label></span><span class='right'>1/2茶匙</span>
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					<h2>荔枝虾球的做法步骤</h2>
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							<p><span class="fwb">1.</span> 荔枝去核，放淡盐水中浸泡片刻捞出，虾去头留尾去虾肠，用1/3茶匙盐、1/2茶匙鸡精、1茶匙料酒、5ml蛋清上浆，腌制10分钟。</p>
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							<p><span class="fwb">2.</span> 将虾身卷曲放入荔枝内，做成荔枝虾球待用。</p>
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							<p><span class="fwb">3.</span> 姜切成碎粒，上汤、水淀粉备好。</p>
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							<p><span class="fwb">4.</span> 锅下油烧温，放入姜粒爆香。</p>
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							<p><span class="fwb">5.</span> 然后把荔枝虾虾身朝下放入锅里，倒入上汤焖一会。</p>
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							<p><span class="fwb">6.</span> 煮至虾身变色，撒入2/3茶匙盐，淋入水淀粉即可出锅。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/0/7/0/yuan_844327.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">7.</span> 摘虾头时，不要一下拧断，慢慢转动虾头，虾肠也就跟着抽出来了，是不是很干净呐。</p>
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							<p><span class="fwb">8.</span> 虾去头去壳，留虾尾，沿着虾背切开两边，用手将虾背拨开，是不是看到虾肠啦，用手取出即可。</p>
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													<p class="p1"><span class="fwb">9.</span> 还有一个方法是用牙签在虾第三关节处轻轻挑出，这方法我忘了拍，大家发挥想象吧，要不买虾回来找关节处。</p>
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					<h2>小贴士</h2>
					<p>1、做荔枝菜其实也不难，首先选好新鲜的荔枝。一般来说，像妃子笑、糯米糍等荔枝吃起来味道好，但不太适合做菜，这些品种的荔枝肉汁水太多，剥皮时容易把肉剥烂，炒出来的卖相就不好了。我选择用白腊荔枝，比较容易取得核，不容易剥烂荔枝肉。<br />2、做水果菜原料烹熟即可，调味宜略淡，不要用大量的盐和油破坏掉水果的清爽。<br />3、这道菜也可以选用蒸制的方法。</p>
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